Yummy Homemade Donuts Recipe Recipe For Shrimp

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Steps:

• Dissolve 1 pack of water in room temperature warm water in the small bowl. Allow it to rest for about 10 minutes.
• Scald your milk in the saucepan. Could you turn off the heat and let it cool when the milk is hot?
• Add sugar, shortening, and salt to a glass mixing bowl. Mix them with the paddle attachment for about 2 minutes.
• Add milk and let it cool at room temperature.
• Add now the egg and vanilla. Add yeast now and then water mixture.
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• Turn the dough on a floured surface, and then knead for about 4 minutes.
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• On that floured surface, make roll those dough's into ½ inch thick.
• Cut all the donuts with the cookie cutter. Cut a crater in its center.
• Place the donuts on the lined parchment paper tray.
• Cover your donuts with plastic wrap if you want to proof overnight. Could you place them in the refrigerator overnight?
• Cover those donuts in the same way with this plastic wrap if you cook them now. Allow then the dough's to rest for about 1 hour.
• For making the glaze melts the butter. Add milk with icing sugar and stir them together.
• Heat the oil of two inches to 350-375° f. Fry all sides of the donuts for 1 minute or until golden brown.
• Remove cordially and deflate them on the cooling rack. Dip the donuts into the hot glaze. Set them then on the rack.

DELICIOUS HOMEMADE DONUTS

Steps:

• In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
• Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
• Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
• Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
• Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
• Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.

CRISPY AND CREAMY DOUGHNUTS

Steps:

• Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
• Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
• Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.